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Good post. But, each to their own. I always use pork loin @ $2.00 a lb., cut 1/4" across grain. You can't beat the tenderness compared with the best cut of beef. This jerky will melt in your mouth. I won't go into the marinating method, because I change it every time it's made. Just try pork loin and I guarantee that you'll never buy beef again for your jerky. everytime
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